Chicken and Dumplings
4-5 chicken breasts
3 cans of low-sodium chicken broth
3 packages of chicken flavored Herbox
Pinch of sage
Flour
Salt & pepper, to taste

Dumplings:
2 cups Bisquick
2/3 cups milk

Cook chicken breasts and cool. Shredded chicken into bite size pieces. Place chicken in a medium sized pot with the broth, Herbox and sage. Bring to a boil. Mix about 1/4 cup of flour with water until you have a very thin paste. Add flour mixture to the boiling chicken and stir continually. Simmer for about 10 minutes. If the broth is too thin add more flour. For the dumplings, stir ingredients until soft dough forms. Drop by spoonfuls onto boiling broth; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.

My notes: This is Seth's mom's recipe. It's one of the first things that I learned how to make for Seth and I make it pretty often! It's good with the dumplings, on bread, over biscuits or with mixed veggies (kind of like a pot pie). I like making it for meals to take to people because they can freeze it if they have too many meals. It's also good because you can make a big pot of it and keep some for yourself. Perfect meal for a cool fall or winter day :-)

Baked Oatmeal Crusted Tilapia with Lemon Mayonnaise
4 whole Tilapia Fillets (fresh Or Frozen)
2 cups Quick Oats
1/2 cups Bread Crumbs
1/3 cups Grated Parmesan Cheese
1 Tbsp. Fresh Chives, Chopped
2 tsps. Parsley
Salt And Pepper, to taste
4 Tbsps Low-fat Mayonnaise (you may need a little extra if your fillets are bigger)
½ tsp. Grated Lemon Rind
½ tsp. Lemon Juice

Heat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner. Defrost/rinse fish and pat dry. Place fish fillets on the baking sheet. In a bowl, mix together oats, bread crumbs, grated Parmesan, chives, parsley, salt and pepper. Mix thoroughly. In a separate bowl, measure out the mayonnaise before adding lemon rind and juice. Stir.
Brush tops of fish with mayonnaise, then top with the dry coating. You may feel the desire to scrimp on the mayo or feel anxious about how the texture will bake. Don’t and don’t be! The mayo melds with the coating of dry materials and thickens, creating a creamy texture. It barely tastes of mayo. Don’t go overboard with the mayo, but don’t underestimate its role in the success of this dish. If you’re not a fan of mayonnaise, I’ve read that sour cream and/or plain-flavored yogurt are excellent substitutions.
Bake for 15-20 minutes or until fish flakes when forked. Serve over the pasta of your choice or with vegetables.

My notes: I didn't use quite as many oats and I added some more bread crumbs. If I made it again I'd probably put the mixture in the food processor to grind up the oats some so they weren't so big. I also put the coating on both sides. Seth said it was good, but if he got it at a restaurant it wouldn't be his "go to" meal. Levi seemed to like it and I thought the oats gave it a healthier twist when it came to coating. The mayo kept the fish moist and the coating on the top got crispy. I think I'll try it again with grinding the oats.

Whole Wheat and Oatmeal Zucchini Muffins with Cinnamon Streusel
1/3 cup Rolled Oats
1 cup Unbleached All-purpose Flour
1 cup Whole Wheat Flour
1/3 cup Brown Sugar
2 tsps Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1½ tsp Cinnamon
2 cups Packed Grated Zucchini
2/3 cups Buttermilk
2 whole Eggs
1/4 cup Butter, Melted

Streusel:
2 Tbsps Butter, Melted
4 Tbss Brown Sugar
4 Tbsps Rolled Oats
2 Tbsps Unbleached All-purpose Flour
1/2 tsp Cinnamon

Preheat oven to 375 degrees. Spray muffin cups with nonstick cooking spray. Combine streusel ingredients in a small bowl and stir until well mixed. Set aside.
For the muffins: Stir together all dry ingredients in a large mixing bowl. Fold in the grated zucchini and mix until it is well coated with the dry ingredients.
In a small bowl whisk together the eggs, buttermilk and melted butter. Fold into dry ingredients stirring just until combined. Spoon batter into prepared muffin cups and top with struesel topping. Bake for 18-20 minutes.

My notes: I was looking for a zucchini bread/muffin recipe that didn't have an equal amount of sugar and flour! I also wanted one that had whole wheat flour...basically something more healthy for the Little Man. I didn't have buttermilk so I substituted vanilla yogurt and I also added raisins, since there wasn't a lot of sugar in the recipe. Overall they turned out pretty good. I used the struesel on six of them and left the remaining ones plain. The plain ones came out kind of bland, but Levi seems to like them. I'd make them again.